Vegan Lemon Blueberry Muffins
These vegan lemon blueberry muffins are wonderfully moist, light, and quick to make. Made with vegan yogurt and oil, they’re completely dairy-free and require no eggs, resulting in a soft, tender texture. The lemon adds a fresh, bright flavor that pairs perfectly with the blueberries. This simple recipe is perfect for afternoon coffee, a fruity-sweet start to the day, or a little treat in between.
Moist vegan lemon blueberry muffins – why this recipe works
“Never change a winning team” – this vegan lemon blueberry muffin recipe is based on my beloved vegan lemon blueberry loaf cake which I really wanted to turn into muffins: light, moist, nicely risen, and still as simple and reliable as possible.
After several test runs (and thanks to my lucky friends who keep getting to enjoy this task), this is the version I landed on. In this post, I’ll share all the secrets to soft and moist vegan blueberry muffins, so your success is practically guaranteed.
For the muffins, I slightly adjusted the cake recipe: a bit of starch for a finer crumb, less whole grain flour for more lightness, and a little less lemon zest but more juice. The juice not only adds freshness but also works together with the leavening to give the muffins a good rise.
I also wanted the blueberries to stand out more, so they’re used more generously here. Together with yogurt and oil, these egg-free muffins stay moist for days while still being soft – completely no eggs needed.
Instead of icing, simply sprinkle a little granulated sugar on top.
Ingredients for Moist Vegan Lemon Blueberry Muffins with Yogurt
For these blueberry muffins, you only need simple baking ingredients. Here are a few helpful tips and notes on some of them:
- Blueberries: You can use fresh or frozen blueberries. There’s no need to thaw frozen blueberries first – add them to the batter straight from the freezer. You’ll find the exact instructions in the recipe card.
- Yogurt and oil help keep the muffins wonderfully moist. I use plain plant-based yogurt and a neutral-tasting oil, so the blueberries and lemon get to steal the show.
- Flour and starch: I use a combination of all-purpose flour and a little whole wheat flour. A small amount of starch helps make the muffins nice and fluffy. If you don’t want to use whole wheat flour, simply replace the 70 g with the same amount of all-purpose flour – no other adjustments to the recipe are necessary.
- Lemon: Lemon juice and zest add freshness to the batter and pair beautifully with blueberries. For the zest, it’s best to use an unwaxed organic lemon.
- Sparkling water: A small splash of sparkling water is added to the batter right at the end and helps give the muffins their light, fluffy texture.
What you won’t find in these vegan lemon blueberry muffins are eggs, butter, or milk – all things you simply don’t need here. These muffins are completely egg-free and dairy-free, without compromising on texture or flavor.
More good news: the process is just as quick and easy as the ingredient list. Please find the detailed recipe at the end of this post.
How to store & enjoy your muffins for days
How long do vegan lemon blueberry muffins last?
Fresh muffins with blueberries should be stored in the fridge and will stay moist for about 3 days. I’ve personally kept them for up to 3 days (they usually disappear before that), but a 4th day should still work just fine. For the best texture, take them out of the fridge a bit ahead of time instead of eating them straight away.
Can you freeze these blueberry muffins?
Yes, absolutely. You can freeze them even with the paper liners. To prevent them from sticking together in a container or freezer bag, place them on a board first and let them freeze individually until firm, then transfer them.
To thaw, leave them at room temperature for 1–2 hours or microwave for about 30 seconds. If you like, you can also warm them in the oven at 150 °C for 10–15 minutes – they’ll taste almost like freshly baked.
How do you keep muffins moist for several days?
Keep the muffins in an airtight container or zipper-bag, after they have cooled completely. Put them into the fridge and they will stay soft and moist for a couple of days. Bring them back to room temperature before serving.
Vegan Lemon Blueberry Muffins (Dairy‑Free, Egg‑Free, Moist & Fluffy)
Useful equipment
- muffin pan *)
- cake tester *)
Ingredients
- 160 g sugar for the batter
- 240 g soy yogurt
- 105 ml neutral-flavored oil e.g., sunflower or canola oil
- 60 ml lemon juice approx. 1–2 lemons
- Lemon zest from about ½ lemon
- 175 g white flour wheat or spelt flour
- 70 g whole grain flour wheat or spelt flour
- 45 g starch corn or potato starch
- 1 packet baking powder usually 14–15 g
- 1 pinch salt
- 40 ml sparkling water soda or mineral water
- 125 g blueberries fresh or frozen
- 20 g sugar to sprinkle on top of the muffins
Instructions
- Preheat the oven to 220 °C (430 °F! yes!) on conventional heat and line a 12-cup muffin tin with paper liners.
- Mix wet ingredients: In a separate bowl, combine sugar, soy yogurt, oil, lemon juice, and lemon zest.
- Mix dry ingredients: Sift flour, starch, baking powder, and salt over the wet ingredients.
- Combine wet and dry ingredients – stir only briefly until just combined. Avoid using a stand mixer; overmixing can make the batter dense. Note: The batter should be thick and slightly fluid – thicker than a regular cake batter, but still easy to stir.
- Prepare blueberries: Set aside about 36 blueberries (3 per muffin) for the tops. Gently fold in the remaining blueberries and sparkling water. If using frozen blueberries, keep them frozen and toss them in a little flour or starch before folding in.
- Fill muffin cups: Use a tablespoon or ice cream scoop to divide the batter evenly. Fill them all the way to the top. This, together with the ingredients and the initial high baking temperature, gives you those beautifully tall muffin tops.
- Top muffins: Press the reserved blueberries lightly on top (3 per muffin) and sprinkle some granulated sugar.
- Bake: Place in the oven on the middle rack for 7 minutes at 220 °C (430 °F), then reduce the temperature to 180 °C (355 °F) and bake for another 23 minutes, until golden brown and a skewer inserted comes out clean.
- Let cool down before you enjoy them.
hello is it his possible to substitute with all purpose gluten free flour? I am not very familiar with gf baking but would love to try this recipe gf. sounds delicious
Hello Wren, I think your best bet would be a good gluten-free all-purpose flour blend that is specifically meant for 1:1 baking substitutions. However, I haven’t tested these muffins with gluten-free flour, and unfortunately I don’t have any experience with gluten-free baking myself, so I can’t guarantee the result. If you do give it a try, I’d love to hear how they turn out! 😊